Any time of the year that you can get your hands on a gorgeous bunch of green parsley, you can transform it into a deeply satisfying sauce that can be used on pretty much anything. A few cloves of garlic later and a healthy dose of extra virgin olive oil, you have yourself an antioxidant powerhouse with an assertive and bright personality. When I make it, I usually opt for flat parsley because I find it more flavorful. However, if you can only find the curly type, don’t worry too much about it and use that in its place. Both kinds of parsley endow¬† this sauce with a beautiful deep green color that shines on the plate like a gem.

The great thing about this sauce is its simplicity. It only requires ingredients that most of us have around the kitchen, and it is also very uncomplicated to make. With the help of a blender you can whip up a glorious batch of chimichurri in a flash and take credit for the luxurious look it lends to your food. A drizzle of chimichurri is like a wake up call for the senses: it looks beautiful, it smells divine and it tastes indulgent.

If you eat meat, chimichurri cuts right through the fattier parts with a touch of unexpected acidity. It is traditionally served alongside grilled beef, but is is also good with chicken or fish.  If you prefer to eat vegetables, it is fantastic on roasted sweet potatoes, cauliflower and pan fried eggplant. In addition, you can never go wrong with a dollop of it on steamed rice or polenta either. Chimichurri has a festive quality that is not lost on any food.

Chimichurri Sauce

1 large bunch of parsley
3 cloves of garlic
1 cup of extra virgin olive oil
1 tsp lemon zest

2 Tbsp fresh lemon juice
Pinch of sea salt
Pinch of black pepper
Pinch of cayenne pepper (optional)

Wash and chop the parsley without discarding the stems. Put it in the blender and add the lemon zest, spices and salt. Give the garlic cloves a coarse chop and add them to the blender. Pour the lemon juice and the olive oil into the blender. Start by pulsating a few times. If needed, push the parsley sprigs down and pulsate again. Once they start to blend, turn to a higher speed until the sauce becomes homogenized. You can adjust the amount of oil if you desire a more liquid consistency. However, chimichurri has a distinct texture and it is not completely smooth. Pour the sauce into a mason jar and refrigerate until needed.